Lambic 10/15/22 - Beer Recipe - Brewer's Friend

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Lambic 10/15/22

187 calories 12.6 g 16 oz
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Beer Stats
Method: BIAB
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 3.3 gallons (fermentor volume)
Pre Boil Size: 3.89 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 187 calories (Per 16oz)
Carbs: 12.6 g (Per 16oz)
Created: Sunday October 16th 2022
1.058
1.005
7.2%
3.2
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 lb Torrified Wheat1.6 lb Torrified Wheat 36 2 24.8%
2.70 lb American - Pilsner2.7 lb Pilsner 37 1.8 41.8%
0.60 lb Briess - DME Golden Light0.6 lb DME Golden Light - (late boil kettle addition) 44.6 4 9.3%
0.50 lb Briess - DME Bavarian Wheat0.5 lb DME Bavarian Wheat - (late boil kettle addition) 44.6 3 7.7%
0.75 lb Briess - DME Pilsen Light0.75 lb DME Pilsen Light - (late boil kettle addition) 43 2 11.6%
5 oz Maltodextrin5 oz Maltodextrin - (late boil kettle addition) 39 0 4.8%
6.46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Saaz2 g Saaz Hops Pellet 3.4 Boil 60 min 1.72 57.1%
1 g Saaz1 g Saaz Hops Pellet 3.5 Whirlpool at 100 °F 15 min 28.6%
0.50 g Simcoe0.5 g Simcoe Hops Pellet 12.7 Boil 45 min 1.48 14.3%
3.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 5 min.
0.50 tsp Irish Moss Fining Boil 5 min.
2.50 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
Imperial Yeast - F08 Sour Batch Kidz
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
68 - 76 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Infusion 113 °F 113 °F 20 min
2 qt Infusion 137 °F 137 °F 10 min
0.5 qt Decoction 180 °F 180 °F --
2 qt Infusion 150 °F 150 °F 30 min
1 qt Decoction 180 °F 180 °F --
2 qt Infusion 162 °F 162 °F 30 min
1 qt Infusion 168 °F 168 °F 10 min
6 qt Sparge 190 °F 190 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.18 g | 24.7 qt) 4.68 18.7  
Mash volume with grains (equipment estimates 6.52 g | 26.1 qt) 5.02 20.1  
Grain absorption losses -0.54 -2.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.39 g | 21.6 qt) 3.89 15.6  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 3.3 13.2  
Hops absorption losses (whirlpool, hop stand) -0 -0  
Volume into fermentor 3.3 13.2  
Total: 4.68 18.7
Equipment Profile Used: System Default
"Lambic 10/15/22" Straight (Unblended) Lambic beer recipe by Sbrogy. BIAB, ABV 7.15%, IBU 3.2, SRM 3.91, Fermentables: (Torrified Wheat, Pilsner, DME Golden Light, DME Bavarian Wheat, DME Pilsen Light, Maltodextrin) Hops: (Saaz, Simcoe) Other: (Yeast Nutrient, Irish Moss, Lactic acid)
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  • Last Updated: 2023-08-10 06:45 UTC